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Baked Crunchy Hot Honey Chicken tenderloins on a white platter drizzled with warm hot honey sauce and garnished with fresh herbs

Baked Crunchy Hot Honey Chicken

Crispy cornflake-crusted chicken tenderloins baked until golden and finished with a bold sweet-spicy hot honey sauce. A quick and satisfying weeknight dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cornflakes use gluten-free if needed
  • 0.25 cup grated parmesan cheese freshly grated preferred
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • sea salt pinch
  • extra virgin olive oil for drizzling over coated chicken before baking
  • 2 large eggs beaten
  • 2 tbsp hot sauce for egg wash, cayenne-based preferred
  • 2 lbs chicken breast tenderloins
  • 0.5 cup honey for hot honey sauce
  • 2 tbsp hot sauce for hot honey sauce, adjust between 2 and 3 tbsp to taste
  • 1 tsp cayenne pepper adjust between 1 and 3 tsp to taste
  • 0.75 tsp chipotle chili powder
  • 0.5 tsp garlic powder for hot honey sauce
  • 0.5 tsp onion powder for hot honey sauce
  • fresh thyme, cilantro, or parsley for garnish

Equipment

  • Large baking sheet
  • Parchment paper
  • Food processor
  • Shallow bowls
  • Small saucepan
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  2. In a food processor, combine the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine, even crumbs form. Transfer to a shallow bowl.
  3. In a separate bowl, beat the eggs and stir in the hot sauce. Add the chicken tenderloins and toss until fully coated. Dredge each piece in the cornflake crumbs, pressing firmly so the coating adheres. For extra crunch, dip back into the egg mixture and into the crumbs a second time. Arrange on the prepared baking sheet with space between each piece and drizzle generously with olive oil.
  4. Bake for 20 to 25 minutes until deeply golden brown and the internal temperature reads 165°F on an instant-read thermometer. Do not flip the chicken during baking.
  5. While the chicken bakes, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan over low heat. Stir gently for 2 to 3 minutes until heated through and fragrant. Do not let it boil.
  6. Drizzle the warm hot honey sauce over the baked chicken. Garnish with fresh thyme, cilantro, or parsley and serve immediately.

Notes

For maximum crunch use the double-dip method in the egg wash and crumbs. Always verify doneness with an instant-read thermometer at 165°F. Reheat leftovers in an oven at 375°F for 10 to 12 minutes or in an air fryer at 370°F for 5 to 6 minutes. Store leftover sauce separately to keep the crust crispy.